At IFA 2017: The Miele Dialog Oven’s Unique Cooking Tech

A highlight of the product introductions by appliances maker Miele, at the Berlin-held IFA 2017, was what Markus Miele, the company’s executive director and co-proprietor who unveiled it, called “the biggest technological advance since the launch of induction cooking”: the Dialog oven, which uses Miele’s M Chef technology and the volumetric cooking method.

Twin electromagnetic wave antennas receive intermittent readings every 10 seconds on how much of transmitted cooking energy has been absorbed by the food, and a sensor adjusts temperatures accordingly, sometimes cutting cooking time by up to 70 percent.

Markus Miele (right), looks on as chef measures ice block temperature

A fully cooked codfish emerges from the ice block it was cooked in

The company demonstrated the Dialog’s efficacy by fully cooking a raw cod fillet encased in a block of ice without melting any of the ice. It also showed how, theoretically, a loaf of bread could be fully cooked without generating a crust.

Multiple foods may be cooked simultaneously with the volumetric cooking method

The oven can also cook multiple meal elements such as steak, asparagus and potatoes simultaneously on a single plate, without shortchanging or overcooking any of the food elements – and Miele says cooking time using this method is cut dramatically; for example, the Dialog can cook pulled pork within 2 -2/2 hours versus the usual eight hours.

The oven is designed with an exceptionally thick door to ensure electromagnetic interference suppression. It also comes loaded with 100 programs on board and is also workable via the Miele mobile app. Market launch is slated for Germany and Austria in April 2018, said the company.